10 Easy Indian Recipes

You might wonder if authentic Indian cuisine really can be simplified for weeknight cooking without sacrificing flavor. The truth is, you'll find many classic Indian dishes adapt beautifully to quick-prep methods and readily available ingredients. From a 15-minute dal that rivals restaurant versions to a no-fuss paneer makhani that'll become your go-to comfort food, these 10 recipes prove that creating Indian dishes at home isn't as daunting as you'd think. Let's explore how you can master these simplified classics.

Quick 15-Minute Dal

Quick 15-Minute Dal is a staple comfort food in Indian cuisine that provides a perfect balance of protein and flavor. This simplified version delivers the authentic taste of traditional dal while significantly reducing cooking time, making it an ideal choice for busy weeknights or when you need a satisfying meal in minutes.

This recipe uses red lentils (masoor dal) because they cook faster than other varieties and break down easily to create a creamy consistency. The combination of aromatic spices and ghee creates a rich flavor profile that tastes like it's been simmering for hours, even though it only takes 15 minutes to prepare.

• 1 cup red lentils (masoor dal)
• 3 cups water
• 2 tablespoons ghee or oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 tomato, diced
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• Fresh cilantro for garnish
• 1 lemon, cut into wedges

Rinse the lentils thoroughly until the water runs clear, then combine them with 3 cups of water in a medium-sized pot. Bring to a boil, then reduce heat and add turmeric powder.

While the lentils cook, heat ghee in a separate pan and add cumin seeds until they sputter. Add onions, garlic, and ginger, sautéing until onions turn translucent. Add tomatoes and remaining spices, cooking until tomatoes soften.

Add the spice mixture to the cooking lentils and simmer for 5-7 minutes until the dal reaches your desired consistency. If it becomes too thick, add hot water gradually. Season with salt to taste and garnish with fresh cilantro and a squeeze of lemon juice before serving.

For best results, avoid overcooking the lentils as they can become too mushy. The consistency should be creamy but still have some texture. Store any leftovers in an airtight container in the refrigerator for up to 3 days, adding a splash of water when reheating to restore the original consistency. This dal pairs perfectly with rice, roti, or naan bread.

One-Pan Chicken Tikka

One-Pan Chicken Tikka is a simplified version of the classic Indian dish that delivers authentic flavors without the traditional tandoor oven. This recipe transforms boneless chicken into tender, aromatic pieces infused with yogurt and warming spices, all prepared in a single pan for convenience and easy cleanup.

The dish originated from the Punjab region of India but has become a global favorite due to its bold flavors and versatility. While traditional versions require marination and separate cooking steps, this one-pan adaptation maintains the signature taste while streamlining the preparation process.

• 1.5 lbs boneless chicken thighs, cut into chunks
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon ginger paste
• 2 tablespoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon ground cumin
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• Fresh cilantro for garnish

Mix yogurt with all spices, garlic, ginger, lemon juice, and salt in a large bowl. Add chicken pieces and coat thoroughly. Heat oil in a large, heavy-bottomed pan over medium heat. Add the marinated chicken mixture and cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

Once the chicken is nearly done, increase heat to medium-high for 3-5 minutes to achieve slight charring on some pieces, similar to traditional tandoor cooking. Garnish with fresh cilantro before serving.

For best results, allow the chicken to marinate for at least 30 minutes before cooking, though overnight marination will yield more flavorful results. If the sauce becomes too thick during cooking, add a splash of water to achieve desired consistency. Ensure the pan isn't overcrowded to allow proper browning of the chicken pieces.

Simple Mixed Vegetable Curry

Simple Mixed Vegetable Curry is a versatile and nutritious dish that forms the backbone of Indian home cooking. This aromatic curry combines various vegetables in a rich, spiced tomato-based gravy that pairs perfectly with rice or flatbreads.

The beauty of this curry lies in its adaptability – you can use whatever vegetables are in season or available in your kitchen. While traditional recipes might call for specific vegetables, this version allows for substitutions while maintaining the authentic Indian curry flavor profile.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 2 medium tomatoes, chopped
• 2 cups mixed vegetables (carrots, peas, potatoes, cauliflower)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoons garam masala
• Salt to taste
• 1 cup water
• Fresh cilantro for garnish

Heat oil in a large pan over medium heat and add cumin seeds until they sizzle. Add onions and sauté until golden brown, then add garlic and ginger, cooking until fragrant. Add tomatoes and cook until soft, then add all the spices and stir for 1-2 minutes. Add the vegetables and water, cover, and simmer until vegetables are tender, about 15-20 minutes. Adjust seasoning and garnish with cilantro before serving.

For best results, cut all vegetables into similarly sized pieces to ensure even cooking. If using harder vegetables like potatoes or carrots, add them a few minutes before softer vegetables like peas or cauliflower. The curry can be made ahead and reheated, as the flavors often develop better the next day.

Instant Pot Butter Chicken

Indian butter chicken, known as Murgh Makhani, is a beloved dish that combines tender chicken pieces with a rich, creamy tomato-based sauce. This Instant Pot version delivers the same authentic flavors in a fraction of the time compared to traditional cooking methods.

The dish originated in Delhi, India, in the 1950s and has since become a global sensation. While traditional preparation can take several hours, the Instant Pot method reduces cooking time significantly while maintaining the signature buttery, aromatic qualities that make this dish special.

Ingredients:

• 2 lbs boneless chicken thighs, cut into pieces
• 2 cups tomato puree
• 1 cup heavy cream
• 1/2 cup butter
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 2 tablespoons ginger paste
• 2 tablespoons garam masala
• 2 teaspoons turmeric powder
• 2 teaspoons paprika
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1 teaspoon cumin powder
• Salt to taste
• 2 tablespoons oil
• 1 cup plain yogurt
• 2 tablespoons lemon juice

Set the Instant Pot to sauté mode and heat oil. Add onions, garlic, and ginger, cooking until onions are translucent. Add all spices and stir for 30 seconds. Add chicken pieces and tomato puree, stirring to combine. Seal the Instant Pot and cook on high pressure for 10 minutes, followed by a natural release for 10 minutes.

Once pressure is released, open the lid and switch to sauté mode. Add butter, cream, and kasuri methi, stirring until well combined. Simmer for 5-7 minutes until the sauce reaches desired consistency. Finish with a splash of lemon juice and adjust seasoning to taste.

For best results, marinate the chicken in yogurt and spices for at least 2 hours before cooking. The sauce can be made thicker or thinner by adjusting the simmering time at the end. Leftover butter chicken can be stored in the refrigerator for up to 3 days and often tastes even better the next day as the flavors continue to develop.

Easy Jeera Rice

Jeera Rice, also known as cumin rice, is a fragrant and flavorful Indian rice dish that transforms plain rice into an aromatic delicacy. The simplicity of this dish lies in the careful tempering of cumin seeds in ghee, which creates a rich, nutty flavor that permeates through each grain of rice.

This classic Indian side dish pairs perfectly with any curry, dal, or vegetable preparation. While it may seem basic, the key to perfect jeera rice lies in the proper proportion of spices and the technique of cooking the rice to achieve fluffy, separate grains that are infused with the essence of cumin.

Ingredients:

• 1 cup basmati rice
• 2 tablespoons ghee
• 2 tablespoons cumin seeds
• 2-3 bay leaves
• 2 cups water
• Salt to taste
• 1 tablespoon chopped coriander leaves (optional)

Begin by washing the basmati rice thoroughly until the water runs clear, then soak it for 30 minutes. Drain the rice and set aside. Heat ghee in a heavy-bottomed pan over medium heat, add cumin seeds and bay leaves, allowing them to sizzle until the cumin turns golden brown and releases its aroma. Add the drained rice and stir gently to coat each grain with the tempered ghee and spices.

Add water and salt, bringing the mixture to a boil. Once boiling, reduce heat to low, cover the pan with a tight-fitting lid, and let it simmer for 15-18 minutes or until the rice is fully cooked and all water is absorbed. Once done, let it rest for 5-10 minutes, then fluff with a fork and garnish with fresh coriander leaves if desired.

For best results, use aged basmati rice as it yields fluffier results. Never skip the rice soaking step, as it helps achieve perfectly cooked grains. If the rice seems too dry after cooking, you can sprinkle a few drops of warm water while fluffing. Store any leftover jeera rice in an airtight container in the refrigerator for up to 2 days.

20-Minute Aloo Gobi

Aloo Gobi is a classic North Indian dish that combines potatoes (aloo) and cauliflower (gobi) in a harmonious blend of aromatic spices. This vegetarian staple has been a household favorite across India for generations, offering a perfect balance of textures and flavors that can be enjoyed with rice or flatbreads.

The beauty of this Minute Aloo Gobi recipe lies in its simplicity and quick cooking time, making it an ideal choice for busy weeknight dinners. While traditional versions may require longer cooking times, this adaptation maintains the authentic taste while reducing the preparation time significantly.

• 1 medium cauliflower, cut into florets
• 2 medium potatoes, cubed
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 green chilies, chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnishing

Heat oil in a large pan over medium heat and add cumin seeds until they start to sizzle. Add onions and sauté until golden brown, then mix in ginger-garlic paste and green chilies. Add the potatoes first, stirring occasionally for 5 minutes, then add the cauliflower. Mix in all the spices and salt, cover the pan, and cook on medium-low heat for 10-12 minutes, stirring occasionally to prevent sticking.

The vegetables should be tender but not mushy when done. If needed, sprinkle a few tablespoons of water during cooking to prevent burning. Once cooked, garnish with fresh cilantro and serve hot.

For best results, cut the potatoes and cauliflower into similar-sized pieces to ensure even cooking. Avoid overcrowding the pan, as this can lead to steaming instead of the desired slight browning of the vegetables. The dish can be made spicier or milder by adjusting the amount of green chilies and red chili powder according to preference.

Basic Chana Masala

Basic Chana Masala is a beloved North Indian dish featuring chickpeas cooked in a flavorful tomato-based sauce with aromatic spices. This protein-rich vegetarian curry is a staple in Indian households and restaurants alike, known for its hearty nature and complex flavor profile.

The key to an authentic chana masala lies in the perfect balance of spices and the proper cooking of the chickpeas until they're tender but still hold their shape. While traditionally made with dried chickpeas soaked overnight, this recipe uses canned chickpeas for convenience without compromising on taste.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 medium onions, finely chopped
• 3 medium tomatoes, chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, finely chopped
• 2 tablespoons oil
• 2 teaspoons cumin seeds
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish
• 1 tablespoon lemon juice

Heat oil in a large pan over medium heat and add cumin seeds until they start to splutter. Add onions and cook until golden brown. Add ginger, garlic, and green chilies, sautéing for another minute. Add tomatoes and all dry spices, cooking until tomatoes break down and oil starts to separate from the mixture. Add chickpeas and about 1 cup of water, bringing to a simmer. Cook for 15-20 minutes until the gravy thickens and chickpeas are tender.

Reduce heat to low and gently mash some chickpeas against the side of the pan to thicken the gravy. Add lemon juice and garnish with fresh cilantro before serving.

For best results, allow the dish to rest for 10 minutes before serving, as this helps the flavors meld together. The consistency can be adjusted by adding more water if needed, but authentic chana masala should have a thick gravy that clings to the chickpeas. Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently with a splash of water to restore the original consistency.

No-Fuss Paneer Makhani

Paneer Makhani, also known as Butter Paneer, stands as one of India's most beloved vegetarian dishes, combining the richness of fresh paneer cheese with a creamy tomato-based gravy. This North Indian delicacy has gained worldwide recognition for its perfect balance of flavors, where the smoothness of butter and cream meets the subtle tanginess of tomatoes and the warmth of Indian spices.

This no-fuss version simplifies the traditional recipe while maintaining its authentic taste, making it accessible for home cooks. The recipe eliminates complex steps while preserving the dish's signature velvety texture and rich taste that makes it a favorite among both vegetarians and meat-eaters alike.

Ingredients:

• 400g paneer, cut into cubes
• 4 large tomatoes
• 2 onions, roughly chopped
• 4 cloves of garlic
• 1-inch piece of ginger
• 2 tablespoons butter
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 2 tablespoons cashew paste
• 1 cup heavy cream
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 2 tablespoons kasoori methi (dried fenugreek leaves)
• Salt to taste
• Sugar to taste

Blend tomatoes, onions, garlic, and ginger into a smooth paste. Heat butter and oil in a large pan over medium heat, add cumin seeds, and let them splutter. Pour in the blended paste and cook until oil separates from the mixture, about 10-12 minutes. Add the spices, cashew paste, and salt, cooking for another 5 minutes.

Reduce heat to low, add cream and stir well. Gently add paneer cubes and simmer for 5-7 minutes. Finally, crush kasoori methi between your palms and sprinkle over the curry, adjusting salt and adding a pinch of sugar to balance flavors.

For best results, soak paneer cubes in hot water for 10 minutes before adding them to the gravy – this ensures soft, melt-in-your-mouth texture. If the gravy becomes too thick, thin it with warm water or milk. Store-bought paneer works well, but fresh homemade paneer will elevate the dish to restaurant quality. The gravy can be prepared in advance and stored in the refrigerator for up to 2 days.

Quick Tandoori-Style Fish

The key to this recipe lies in the marinade, which combines yogurt with aromatic Indian spices to create a flavorful coating that helps keep the fish moist during cooking. While any firm white fish works well, cod, halibut, or sea bass are particularly suitable choices for this preparation.

Ingredients:

• 4 white fish fillets (6 oz each)
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• Oil for brushing
• Lemon wedges for serving

Mix all marinade ingredients in a bowl until well combined. Pat the fish fillets dry with paper towels and make shallow diagonal cuts on both sides. Coat the fish thoroughly with the marinade and refrigerate for 30 minutes to 2 hours.

Preheat your oven to 400°F (200°C). Place the marinated fish on a lined baking sheet and brush with oil.

Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. For a more authentic charred effect, switch to broil for the last 2-3 minutes, watching carefully to prevent burning.

For best results, bring the fish to room temperature 15 minutes before cooking, and don't skip the diagonal cuts as they help the marinade penetrate the flesh. If using frozen fish, ensure it's completely thawed and pat dry to prevent excess moisture from diluting the marinade. The yogurt can be substituted with Greek yogurt for a thicker coating, though you may need to thin it slightly with lemon juice.

5-Ingredient Raita

Raita is a cooling yogurt-based side dish that perfectly complements spicy Indian meals. This versatile condiment helps balance the heat of curries and biryanis while adding a refreshing element to any Indian feast.

Traditional raita can be made with various vegetables, but this simple recipe focuses on the most common version using cucumber. The combination of creamy yogurt, crisp cucumber, and aromatic spices creates a harmonious blend that's both soothing and flavorful.

• 2 cups plain yogurt
• 1 medium cucumber, grated
• 1/2 teaspoon cumin powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons fresh cilantro, chopped
• 1/4 teaspoon red chili powder (optional)
• 1/2 small onion, finely chopped (optional)

Begin by grating the cucumber and removing excess water by gently squeezing it in a clean kitchen towel or using a fine-mesh strainer. In a medium bowl, whisk the yogurt until smooth and creamy. Add the drained cucumber, cumin powder, black pepper, and salt to the yogurt.

Mix all ingredients thoroughly, ensuring even distribution of spices. Add the chopped cilantro and optional ingredients if desired. Chill the raita for at least 30 minutes before serving to allow the flavors to meld together.

For best results, use thick yogurt such as Greek yogurt or strained regular yogurt. If your raita becomes too thick, adjust the consistency by adding a small amount of cold water. Always taste and adjust seasonings before serving, as the cucumber can dilute the flavors as it releases moisture over time.